Pistacchio Gelato / Ice Cream
3/4 to 1 cup unsalted shelled pistachios
2 cups whole milk (or 1/2 cup wipping cream and 1 1/2 cup nonfat milk)
3/4 cup sugar
5 egg yolks
1 teaspoon almond extract
2 drops green food coloring (opitonal)
Grind 3/4 cup pistachios and 1/4 cup sugar in a food processor (until smooth, a few minutes). Combine processed pistacchios, milk and almond extract in heavy medium saucepan. Bring to a simmer. Whisk yolks and 1/2 cup sugar in a bowl. Add half of the hot milk mixture to
the eggs. Then pour this mixture back into the saucepan. Stir mixture over very low heat until custard thickens slightly and leaves a residue on the back of a wooden spoon (or just wait untill you see some milk residue on the sides or bottom of the pan, if any cooked eggs are forming on the bottom of the pan quickly take the pan off, because this means you have left it on too long.), about 8 minutes, don;t boil or mixture will curdle. Strain the mixture into a new bowl, add food coloring and refrigerate the mixture.
put the mixture into your ice cream maker, and you've got pistacchio ice cream! (very delicious)
optional=add some chopped pistacchio's on mixture when it is served.
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